Integration of glass transition in freeze-drying kinetic modelling to improve protein stability

Our objective was to provide an interactive software tool for freeze-drying cycle optimization, taking into account a relevant quality criterion. To determine this quality criterion, the relevance of glass transition temperature for predicting stability of freeze-dried protein was investigated.

Mots clés

modelling protein stability freeze-drying

glass transition

Domaines

Ingénierie des aliments Génie des procédés Sciences du Vivant [q-bio]

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https://hal.inrae.fr/hal-02751252

Soumis le : mercredi 3 juin 2020-17:42:20

Dernière modification le : vendredi 26 avril 2024-16:18:42

Dates et versions

hal-02751252 , version 1 (03-06-2020)

Identifiants

HAL Id : hal-02751252 , version 1
DOI : 10.1051/IUFoST:20060715
PRODINRA : 355632

Citer

Stéphanie S. Passot, Ioan-Cristian I.-C. Trelea, Fernanda Fonseca, Naziha Barbouche, Michele Marin. Integration of glass transition in freeze-drying kinetic modelling to improve protein stability. 13. World Congress of Food Science and Technology "Food is Life", IUFOST XIIIth Congress, Jul 2006, Nantes, France. ⟨10.1051/IUFoST:20060715⟩. ⟨hal-02751252⟩

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